"The cuisine of Marco Scaglione is research, in constant development, that is strengthened by the Italian and European gastronomic tradition, recalling the local products and bringing out the regional specialties. The area of gluten-free is a constant challenge for him..."

Alimentipedia, Encyclopedia of food, wine and cooking, dedicates a presentation on my work that ranges from cooking to the role of trainer for professionals and amateurs operating in the food sector.
As food and beverage manager, I follow catering facilities, while for medium and large companies, I work in research and development.
The varied structure of my company allows me to follow new challenges and constantly improve myself.